摘要
为了研究几种果蔬汁对乳酸菌的增殖作用,进行了果蔬汁添加量、乳酸菌接种量、培养时间、黄豆发芽时间单因素试验,在单因素试验的基础上,通过正交试验确定乳酸菌生长的最佳工艺条件。结果表明,黄豆芽汁对乳酸菌的生长具有明显的促进作用;乳酸菌生长的最佳工艺条件为:果蔬汁添加量4%,乳酸菌接种量3.5%,培养时间13h,黄豆发芽时间2d,在此条件下,乳酸菌的菌数为13.8×107 CFU/mL,pH值为3.97。研究结果对添加果蔬汁制备特种酸奶及酸乳饮料的进一步研究提供了理论依据。
To study the effect of several fruit and vegetable juice on proliferation of Lactobacillus, single factor experiments in respect of the addition of fruit and vegetable juice, inoculum concentration of Latobacillus, incubation time and yellow bean sprouts germination time were conducted. Based on this experiment and the orthogonal test, the optimum conditions for the growth of Lactobacillus were obtained. The results showed that fruit and vegetable iuice had great effect of promotion on growth of Lactobacillus. The optimum conditions for the growth of Lactobacillus were as follows：the addition of fruit and vegetable juice was 4%, the inoculum concentration of Lactobacillus was 3.5%, incubation time 13 h and yellow bean sprouts germination time 2 d. Under this condition, the number of Lactobacillus reached 13.8 ×10^7 CFU/mL. The results provided theoretical basis for the further study of adding fruit and vegetable juice to prepare special yoghourt and sour milk beverage.
出处
《贵州农业科学》
CAS
北大核心
2012年第6期187-189,共3页
Guizhou Agricultural Sciences
关键词
果蔬汁
乳酸菌
增殖
fruit and vegetable juice
Lactobacillus
proliferation
作者简介
付荣霞（1972-），女，副教授，博士，从事营养与生物技术研究。E—mail：furongxia@sina．com
